Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate into individual rings and set aside. For best results, soak rings in cold water for 10 minutes to remove some sharpness, then pat very dry with paper towels. Dry rings help batter adhere and prevent oil splatter.

Make dry mix

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 tsp salt, and 1 tsp freshly ground black pepper until evenly combined.

Prepare wet mix

In a separate bowl, beat 1 large egg lightly, then whisk in the cold sparkling water (or beer) until smooth. Cold liquid keeps the batter light and crisp.

Combine batter

Pour the wet mixture into the dry mix and whisk gently until mostly smooth; a few small lumps are okay. The batter should be thick enough to coat rings but still runny — adjust with up to 2 tbs more cold water if too thick. Let batter rest 5 minutes to hydrate.

Set up breading station

Place the plain breadcrumbs (or panko) in a shallow bowl. If using double-coat, place the 1/2 cup fine breadcrumbs in a second shallow dish. Have a tray lined with a cooling rack or paper towels ready.

Preheat oil

Pour vegetable oil into a deep heavy skillet or Dutch oven to a depth of about 1.5 inches (or fill a deep fryer to manufacturer’s min/max level). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface within a few seconds.

Coat the rings

Working in small batches (4–6 rings depending on ring size), dip each dried onion ring into the batter to fully coat, letting excess drip back into the bowl. Then press coated rings into the breadcrumbs or panko, turning to fully cover. For extra-crispy double coating: after first breadcrumb coat, dip briefly into batter again then press into fine breadcrumbs. Place coated rings on the prepared rack, spacing them so they don't stick together.

Fry

Carefully lower a few coated rings into the hot oil using tongs or a spider/skimmer; do not overcrowd. Fry, turning as needed, until golden brown and crisp, about 2.5–3.5 minutes per batch depending on thickness. Adjust heat as necessary to maintain oil temperature near 350°F (175°C).

Drain and season

Use a slotted spoon or spider to transfer fried rings to a paper towel-lined tray (or cooling rack over a sheet pan) to drain. Immediately sprinkle with the additional 1/2 tsp finishing salt while hot for better adherence.

Keep warm (optional)

If frying multiple batches, keep finished rings warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish remaining batches so they stay crisp.

In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt (or sour cream), 1 tablespoon ketchup, 1 teaspoon Dijon mustard, and 1 teaspoon apple cider vinegar (or lemon juice). Stir until smooth.

Add 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.

Stir in 1 tablespoon finely chopped fresh chives or parsley if using. Refrigerate the sauce for at least 15 minutes to let flavors meld; it can be made up to 24 hours ahead and kept covered in the refrigerator.